Description
Cracker Barrel Cinnamon Roll Pie is a delightful twist on classic cinnamon rolls, baked in pie shells for a unique presentation. With a soft, sweet cinnamon dough, rich brown sugar filling, and smooth vanilla glaze, this recipe offers a comforting and indulgent treat perfect for breakfast or dessert.
Ingredients
Dough Ingredients
- 1 cup milk (lukewarm)
- 2 large eggs (room temperature)
- 5 tablespoons butter (softened)
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup sugar
- 2 1/2 teaspoons instant yeast or active dry yeast (or one 1/4-ounce packet of Platinum Yeast from Red Star)
Filling Ingredients
- 1 cup brown sugar
- 6 tablespoons butter (softened)
- 3 tablespoons ground cinnamon
Pie Shells
- 2 unbaked pie shells
Frosting Ingredients
- 2 cups powdered sugar (aka confectioners’ sugar)
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla
- 4 tablespoons milk (can substitute with heavy cream or half and half)
Instructions
- Prepare the dough: Combine all the dough ingredients in a mixer and mix for 3 minutes until the dough becomes sticky.
- First rise: Place the dough in an oiled bowl, turning to coat all sides. Cover with a clean towel and let rise until doubled in size, about 1 to 2 hours depending on room temperature.
- Make cinnamon filling: While the dough rises, mix brown sugar, softened butter, and ground cinnamon with a mixer until smooth.
- Roll out dough: Once doubled, turn dough onto a floured board and roll into a rectangle about 3/8 inch thick. Spread the cinnamon filling evenly over the dough.
- Form rolls: Starting with the short end, roll the dough into a log (not too tight). Cut into 12 to 14 equal pieces.
- Place rolls in pie shells: Put the center roll into each pie shell, then fill with the remaining rolls. Cover with a towel and let rise again for 30 minutes.
- Preheat oven: Heat oven to 375°F (190°C).
- Bake: Bake the pies for 15 to 20 minutes until golden and cooked through.
- Prepare frosting: While baking, mix powdered sugar, melted butter, vanilla, and milk until smooth.
- Frost cooled pies: After baking, allow pies to cool about 20 minutes, then spread the frosting over the top.
Notes
- Ensure the milk is lukewarm to activate the yeast properly.
- Do not roll the dough too tightly to allow a fluffy texture after baking.
- Letting the dough rise twice ensures a soft and airy final product.
- You can substitute heavy cream or half and half for milk in the frosting for a richer glaze.
- Serve warm for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
